Thịt Heo Xào Chua Ngọt Kiểu Huế (Hue-Style Sweet and Sour Pork)
85% chuẩn vị · Vietnamese (Central)
A Central Vietnamese variation, often featuring a slightly spicier profile and incorporating ingredients like lemongrass for added aroma.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork shoulder500g
- Lemongrass2 stalks
- Garlic4 cloves
- Shallots2
- Red chilies1-2
- Red bell pepper1/2
- Onion1/2
- Fish sauce3 tbsp
- Sugar2 tbsp
- Rice vinegar2 tbsp
- Chili sauce (like Sriracha)1 tbsp
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Mint leavesfor garnish
Các bước
- 1
Slice pork shoulder thinly. Finely mince garlic, shallots, and lemongrass (white part only). Slice chilies and bell pepper. Cut onion into wedges.
- 2
In a small bowl, combine fish sauce, sugar, rice vinegar, chili sauce, cornstarch, and water. Whisk until smooth.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic, shallots, and lemongrass. Stir-fry until fragrant.
- 4
Add pork to the wok and stir-fry until browned. Season with salt and pepper.
- 5
Add sliced chilies, bell pepper, and onion wedges. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 6
Pour the sauce mixture into the wok. Stir constantly until the sauce thickens and coats the ingredients.
- 7
Serve hot, garnished with fresh mint leaves.
